Button, Cremini & Portobello
Button mushrooms (Agaricus bisporus) are the most eaten mushrooms. What human studies found, why cooking matters, how vitamin D varies, and safety points, without supplement claims.
Content last updated . This page has not been medically reviewed.
Safety first. Supplements can cause side effects and interact with medicines. Read mushroom safety and interactions before you use any mushroom product.
Documented analytical data
Each group below is one study's measurement of the stated specimen or preparation. It is not a typical value for the species or product, varies between specimens, and says nothing about effects or safety. 38 values from 14 sources.
Schulzova V, et al. Influence of storage and household processing on the agaritine content of the cultivated Agaricus... (1 value)
Source: Schulzova V, et al. Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom. Food Addit Contam 2002. PMID 12396396. https://pubmed.ncbi.nlm.nih.gov/12396396/ Laboratory: Schulzova et al. (Czech study laboratory). Method: HPLC. Date: 2002.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Cultivated Agaricus bitorquis and A. hortensis (as named in the abstract), 28 samples; range 165-457 | Agaritine | 272 mg per kg fresh weight (fresh, supermarket samples) | mean (SD 69) (reported) | 28. 28 supermarket samples (species named in abstract are not A. bisporus) |
Urbain P, et al. Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and N... (1 value)
Source: Urbain P, et al. Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and Natural Solar UV Light Exposure. Plant Foods Hum Nutr 2016. PMID 27323764. https://pubmed.ncbi.nlm.nih.gov/27323764/ Laboratory: Urbain et al. (study laboratory). Method: as in paper (abstract read only). Date: 2016.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Agaricus bisporus (button), sliced, UV-treated in the laboratory | Vitamin D2 (ergocalciferol) | 67.1 ug per g dry weight (dry weight, sliced, after artificial UV-B (0.53 J/cm2)) | mean (+/- 9.9 SD as printed) (reported) | not stated in abstract. one study, treated samples |
Urbain P, et al. Plant Foods Hum Nutr 2016. PMID 27323764. https://pubmed.ncbi.nlm.nih.gov/27323764/ (1 value)
Source: Urbain P, et al. Plant Foods Hum Nutr 2016. PMID 27323764. https://pubmed.ncbi.nlm.nih.gov/27323764/ Laboratory: Urbain et al. (study laboratory). Method: as in paper (abstract read only). Date: 2016.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Agaricus bisporus (button), sliced, sun-exposed | Vitamin D2 (ergocalciferol) | 3.9 ug per g dry weight (dry weight, sliced, after natural sunlight exposure) | mean (+/- 0.8 SD as printed) (reported) | not stated in abstract. one study, treated samples |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 168434, Mushrooms, brown, italian, or crimin... (7 values)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 168434, Mushrooms, brown, italian, or crimini, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168434/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Dietary fibre | 0.6 g per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Energy | 22 kcal per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Potassium | 448 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Protein | 2.5 g per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Riboflavin (B2) | 0.49 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Selenium | 26 ug per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (brown/Italian), raw (USDA SR Legacy 2018 FDC 168434) | Vitamin D2 (ergocalciferol) | 0.1 ug per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 168557, Mushrooms, brown, italian, or crimin... (1 value)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 168557, Mushrooms, brown, italian, or crimini, exposed to ultraviolet light, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168557/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Crimini, UV-exposed, raw (USDA SR Legacy 2018 FDC 168557) | Vitamin D2 (ergocalciferol) | 31.9 ug per 100 g (fresh, raw, UV-exposed) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169243, Mushrooms, portabella, grilled. http... (1 value)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169243, Mushrooms, portabella, grilled. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169243/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Portabella, grilled (USDA SR Legacy 2018 FDC 169243) | Vitamin D2 (ergocalciferol) | 0.3 ug per 100 g (fresh, grilled) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169251, Mushrooms, white, raw. https://fdc.n... (10 values)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169251, Mushrooms, white, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169251/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Copper | 0.318 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Dietary fibre | 1 g per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Energy | 22 kcal per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Niacin (B3) | 3.607 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Pantothenic acid (B5) | 1.497 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Potassium | 318 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Protein | 3.09 g per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Riboflavin (B2) | 0.402 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Selenium | 9.3 ug per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| White button, raw (USDA SR Legacy 2018 FDC 169251) | Vitamin D2 (ergocalciferol) | 0.2 ug per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169255, Mushrooms, portabella, raw. https://... (7 values)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169255, Mushrooms, portabella, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169255/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Dietary fibre | 1.3 g per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Energy | 22 kcal per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Potassium | 364 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Protein | 2.11 g per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Riboflavin (B2) | 0.13 mg per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Selenium | 18.6 ug per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella, raw (USDA SR Legacy 2018 FDC 169255) | Vitamin D2 (ergocalciferol) | 0.3 ug per 100 g (fresh, raw) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169376, Mushroom, white, exposed to ultravio... (1 value)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169376, Mushroom, white, exposed to ultraviolet light, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169376/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| White button, UV-exposed, raw (USDA SR Legacy 2018 FDC 169376) | Vitamin D2 (ergocalciferol) | 26.2 ug per 100 g (fresh, raw, UV-exposed) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169377, Mushrooms, portabella, exposed to ul... (1 value)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 169377, Mushrooms, portabella, exposed to ultraviolet light, grilled. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169377/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Portabella, UV-exposed, grilled (USDA SR Legacy 2018 FDC 169377) | Vitamin D2 (ergocalciferol) | 13.1 ug per 100 g (fresh, grilled, UV-exposed) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 170143, Mushrooms, portabella, exposed to ul... (1 value)
Source: U.S. Department of Agriculture. FoodData Central, SR Legacy 2018, FDC ID 170143, Mushrooms, portabella, exposed to ultraviolet light, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170143/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: SR Legacy 2018.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Portabella, UV-exposed, raw (USDA SR Legacy 2018 FDC 170143) | Vitamin D2 (ergocalciferol) | 28.4 ug per 100 g (fresh, raw, UV-exposed) | reported value (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, Foundation Foods 2025-12-18, FDC ID 1999629, Mushrooms, white butto... (2 values)
Source: U.S. Department of Agriculture. FoodData Central, Foundation Foods 2025-12-18, FDC ID 1999629, Mushrooms, white button. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1999629/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: Foundation Foods 2025-12-18.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| White button (Foundation) (USDA Foundation Foods 2025-12-18 FDC 1999629) | Ergothioneine | 4.25 mg per 100 g (fresh, raw) | mean (reported) | see FDC record. USDA analytical value for the sampled food |
| White button (Foundation) (USDA Foundation Foods 2025-12-18 FDC 1999629) | Vitamin D2 (ergocalciferol) | 0.02167 ug per 100 g (fresh, raw) | mean (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, Foundation Foods 2025-12-18, FDC ID 2003598, Mushroom, portabella.... (2 values)
Source: U.S. Department of Agriculture. FoodData Central, Foundation Foods 2025-12-18, FDC ID 2003598, Mushroom, portabella. https://fdc.nal.usda.gov/fdc-app.html#/food-details/2003598/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: Foundation Foods 2025-12-18.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Portabella (Foundation) (USDA Foundation Foods 2025-12-18 FDC 2003598) | Ergothioneine | 2.333 mg per 100 g (fresh, raw) | mean (reported) | see FDC record. USDA analytical value for the sampled food |
| Portabella (Foundation) (USDA Foundation Foods 2025-12-18 FDC 2003598) | Vitamin D2 (ergocalciferol) | 0 ug per 100 g (fresh, raw) | mean (reported) | see FDC record. USDA analytical value for the sampled food |
U.S. Department of Agriculture. FoodData Central, Foundation Foods 2025-12-18, FDC ID 2003601, Mushroom, crimini. htt... (2 values)
Source: U.S. Department of Agriculture. FoodData Central, Foundation Foods 2025-12-18, FDC ID 2003601, Mushroom, crimini. https://fdc.nal.usda.gov/fdc-app.html#/food-details/2003601/nutrients. Public domain. Laboratory: USDA Agricultural Research Service / Nutrient Data Laboratory. Method: as in USDA record. Date: Foundation Foods 2025-12-18.
| Specimen or preparation | Analyte | Value | What it is | Sample size and scope |
|---|---|---|---|---|
| Crimini (Foundation) (USDA Foundation Foods 2025-12-18 FDC 2003601) | Ergothioneine | 1.25 mg per 100 g (fresh, raw) | mean (reported) | see FDC record. USDA analytical value for the sampled food |
| Crimini (Foundation) (USDA Foundation Foods 2025-12-18 FDC 2003601) | Vitamin D2 (ergocalciferol) | 0 ug per 100 g (fresh, raw) | mean (reported) | see FDC record. USDA analytical value for the sampled food |
What is Button, cremini and portobello mushroom good for?
What the body uses it for, and how strong the evidence is. A normal job in the body is not proof that extra supplements add benefit; each card says which.
As a food (nutrition)
Preliminary or mixedButton, cremini and portobello mushrooms are low-energy foods with protein, fibre, B vitamins, potassium, selenium and copper in USDA analyses.
Supplements: This applies to eating the mushroom. Button mushrooms are not sold mainly as supplements.
Vitamin D from UV-exposed mushrooms
Preliminary or mixedMushrooms contain vitamin D2 only if exposed to UV light; UV-exposed button, cremini and portobello have around 26 to 32 ug per 100 g in USDA records, versus well under 1 ug unexposed.
Supplements: Applies only to UV-exposed mushrooms eaten as food; ordinary mushrooms give almost none.
Fullness after a meal
Preliminary or mixedIn one crossover trial, 32 healthy adults reported less hunger and more fullness after a mushroom breakfast than a protein-matched meat breakfast; later food intake did not differ.
Supplements: Food finding only; no supplement trial.
Blood sugar and heart risk markers
Preliminary or mixedIn a 60-person, 8-week trial of button plus oyster mushrooms in a Mediterranean-style diet, fasting glucose improved while most other heart risk factors did not. A systematic review rated the wider evidence limited and mostly poor quality.
Supplements: Food finding only.
Ergothioneine (dietary antioxidant)
Lab or animal research onlyErgothioneine from A. bisporus was taken up into red blood cells after a meal (10 men). USDA Foundation Foods lists 1.25 to 4.25 mg per 100 g.
Supplements: Whether ergothioneine supplements help is unproven; this is a food-source fact.
Beta-glucans, ergosterol and other food compounds
Lab or animal research onlyThe scoping review names beta-glucans, ergosterol, ergothioneine, flavonoid-type antioxidants and chitin as bioactive compounds, with varying amounts by type, cooking and UV exposure.
Supplements: No supplement evidence read; amounts in the food vary.
Connected topics
Open a group to see how each topic connects and how strong the evidence is.
Health goals (2)
- Blood Sugar BalancePreliminary or mixed
Fasting glucose improved in one trial that mixed button and oyster mushrooms; wider evidence is limited.
- Weight ManagementPreliminary or mixed
One 32-person crossover trial found more fullness after a mushroom breakfast, but food intake over ten days did not differ.
Functional actions (1)
- AntioxidantLab or animal research only
Ergothioneine is a dietary antioxidant taken up after eating A. bisporus, but no health outcome was shown and one antioxidant-capacity reading fell.
Biomarkers (4)
- Vitamin DPreliminary or mixed
UV-exposed mushrooms may raise blood vitamin D similar to supplements per a scoping review; ordinary mushrooms contain almost none.
- Blood GlucosePreliminary or mixed
Fasting glucose improved in one 8-week trial, but button and oyster mushrooms were eaten together and a systematic review found glucose control not improved overall.
- CRPPreliminary or mixed
The same review found limited experimental evidence for lower hs-CRP; observational evidence was insufficient.
- TriglyceridesPreliminary or mixed
A systematic review found limited experimental evidence for lower triglycerides; most articles were rated poor in quality.
Documented risks and interactions (3)
- Raw mushrooms and agaritine. Cultivated A. bisporus commonly holds 200 to 500 mg agaritine per kg fresh, a precursor to a suspected rodent carcinogen; cooking lowers it. No human harm from eating raw button mushrooms was found in sources read.
- Allergy and spore asthma. Mushroom allergy exists, including spore asthma in people who handle cultivated mushrooms.
- Medicine interactions (none documented). No source read documents an interaction between eating button mushrooms and a medicine. This is absence of evidence, not proof of safety.
What it is and how it is named
White button, cremini (brown) and portobello mushrooms are sold as different products. We did not read a source this session that sets out how cremini and portobello relate to white button, so this page treats the research as being about Agaricus bisporus as the studies named it (mostly white button). GBIF lists Agaricus bisporus (family Agaricaceae) as an accepted species name. [2] A scoping review calls it the world's most commonly consumed mushroom. [3] It is not the same as Agaricus subrufescens, a supplement mushroom with its own page: Agaricus subrufescens.Traditional use
Proper evidence not found: we read no source describing traditional medicinal use of button mushroom. It is described here as a food.What research shows
Everything in this table is about eating the mushroom as food unless stated.| Question | What the source found | Strength of evidence | Population, form and amount studied |
|---|---|---|---|
| Fullness | Less hunger and more fullness after a mushroom breakfast than a protein-matched meat breakfast; food intake over ten days did not differ. [4] | Promising but limited | 32 healthy adults; 226 g of mushrooms versus 28 g of meat, crossover |
| Fasting glucose and heart risk factors | Fasting glucose improved; other risk factors did not change. [5] | Mixed; button and oyster were eaten together | 60 adults; 84 g a day for 8 weeks within a Mediterranean-style diet |
| Heart and metabolic health overall | Limited experimental evidence for triglycerides and an inflammation marker; most articles rated "poor" for quality. [6] | Insufficient evidence | 22 articles on edible mushrooms in general |
| Vitamin D status | A scoping review found the strongest evidence for improved vitamin D status; UV-exposed mushrooms may raise blood levels to a degree similar to supplements. [3] | Promising but limited | Only mushrooms exposed to UV light; ordinary mushrooms are a different matter |
| Ergothioneine uptake | Ergothioneine from mushrooms was taken up into red blood cells after a meal. [7] | Insufficient evidence (absorption only, no health outcome) | 10 healthy men; 8 g and 16 g of mushroom powder |
The scoping review also says it is unclear whether effects seen in cells and animals apply to people, and calls for replication in other groups. [3] Authors of the systematic review reported research funding from The Mushroom Council. [6] No source we read supports using button mushrooms to treat any disease.
Cooking, raw mushrooms and agaritine
A Czech study of cultivated Agaricus mushrooms (the abstract we read does not name A. bisporus specifically) measured agaritine at roughly 165 to 457 mg per kg in supermarket samples. [8] Another found 200 to 500 mg per kg in cultivated A. bisporus, called it a precursor to a suspected rodent carcinogen, and found much higher levels in some other Agaricus species. [1] The first study found that boiling, baking, frying and microwaving reduced agaritine by different amounts, and concluded that exposure was substantially less from processed mushrooms than raw ones; it also said that it is not known what the compound breaks down into during cooking. [8] A separate laboratory study found that the mutagenic activity of mushroom extracts in bacteria did not track agaritine levels. [9] Taken together: the findings are from chemistry and laboratory work, not human outcomes, and we read no study showing harm to people from eating raw button mushrooms. Cooking is the cautious choice; how to handle and cook is covered in cooking edible mushrooms safely.Vitamin D labels
Growers can expose mushrooms to UV light after harvest to raise their vitamin D2 content, and one study measured much higher D2 after artificial UV-B than after sunlight. [10] Look at the label rather than assuming; see mushrooms and vitamin D.Official statements
Proper evidence not found: we read no regulator statement on button mushrooms as a health product.Lab data and chemistry
This section is for readers who want the laboratory side. It describes the food, not a supplement. White button, cremini and portobello are all sold as Agaricus bisporus, but we did not find an open source that sets out the strain and age differences, so the tables keep each USDA food separate and do not merge them.What the laboratory literature reports in this mushroom. Wikidata, in the LOTUS initiative's "found in taxon" statements, lists 36 compounds for Agaricus bisporus. [12] A listing means "reported in at least one study of this species", not "present in every product". The list leans toward aroma chemicals and fatty acids. It does not include ergothioneine, ergosterol or vitamin D2, although papers we read report all three. [3] [14] The part of the mushroom is not recorded in the file we used.
| Compound or group | Class | Where in the mushroom / form | Identity | Source |
|---|---|---|---|---|
| L-agaritine | Glutamic-acid hydrazine derivative | Fresh cultivated mushroom; most in cap skin and gills in one study | ChEBI 15336; Wikidata Q2315302 | [12] [8] |
| Linoleic acid | Omega-6 fatty acid | Not stated in the file | ChEBI 17351; Q407426 | [12] |
| alpha-Linolenic acid | Omega-3 fatty acid | Not stated in the file | ChEBI 27432; Q256502 | [12] |
| beta-Glucan | Fibre-like polysaccharide | Not stated in the file; the scoping review also names glucans and chitin | Wikidata Q105004461 (no ChEBI) | [12] [3] |
| Spermidine | Polyamine | Not stated in the file | ChEBI 16610; Q418834 | [12] |
| Eritadenine | Purine derivative | Not stated in the file | ChEBI 220293; Q15410938 | [12] |
| Saccharopine | Amino-acid intermediate | Not stated in the file | ChEBI 16927; Q3132238 | [12] |
| gamma-Glu-Gly | Small peptide | Not stated in the file | ChEBI 73845; Q27144166 | [12] |
| 1-Octen-3-ol | Eight-carbon alcohol (aroma) | Volatile; typical "mushroom" smell | ChEBI 34118; Q161667 | [12] |
| 1-Octen-3-one and 3-octanone | Eight-carbon ketones (aroma) | Volatile | ChEBI 88900 and 80946; Q5074300, Q18349104 | [12] |
| Hexanal and benzaldehyde | Aldehydes (aroma) | Volatile | ChEBI 88528 and 17169; Q420698, Q372524 | [12] |
| Ergothioneine | Sulfur-containing amino-acid antioxidant | Fruiting body; not in the LOTUS list for this species | Not in LOTUS file | [3] [7] [14] |
| Ergosterol (vitamin D2 precursor) | Sterol | Fruiting body; turns into vitamin D2 under UV light | Not in LOTUS file | [3] [10] |
Measured values. USDA FoodData Central, per 100 g edible portion, raw unless stated. [13] SR Legacy is an older dataset (2018); Foundation Foods is newer with more analyses per food. Where both exist they are shown side by side and disagree in places.
| Measure | White button, raw (SR Legacy 169251) | Crimini, raw (SR Legacy 168434) | Portabella, raw (SR Legacy 169255) |
|---|---|---|---|
| Energy | 22 kcal | 22 kcal | 22 kcal |
| Protein | 3.09 g | 2.5 g | 2.11 g |
| Dietary fibre | 1.0 g | 0.6 g | 1.3 g |
| Riboflavin (B2) | 0.402 mg | 0.49 mg | 0.13 mg |
| Potassium | 318 mg | 448 mg | 364 mg |
| Selenium | 9.3 ug | 26 ug | 18.6 ug |
White button raw also has niacin 3.607 mg, pantothenic acid 1.497 mg and copper 0.318 mg per 100 g. [13]
The key contrast is vitamin D2 with and without UV light, in ug per 100 g. [13]
| Food (FDC ID, dataset) | Vitamin D2 |
|---|---|
| White, raw (169251, SR Legacy) | 0.2 |
| White, exposed to UV light, raw (169376, SR Legacy) | 26.2 |
| White button (1999629, Foundation) | 0.02 |
| Crimini, raw (168434, SR Legacy) | 0.1 |
| Crimini, exposed to UV light, raw (168557, SR Legacy) | 31.9 |
| Crimini (2003601, Foundation) | 0 |
| Portabella, raw (169255, SR Legacy) | 0.3 |
| Portabella, exposed to UV light, raw (170143, SR Legacy) | 28.4 |
| Portabella, grilled (169243, SR Legacy) | 0.3 |
| Portabella, exposed to UV light, grilled (169377, SR Legacy) | 13.1 |
| Portabella (2003598, Foundation) | 0 |
Ergothioneine in the Foundation Foods records: white button 4.25 mg, crimini 1.25 mg and portabella 2.333 mg per 100 g (FDC 1999629, 2003601, 2003598). [13] For comparison, a laboratory study reported D2 of 67.1 ug per g dry weight after artificial UV-B and 3.9 ug per g after sunlight in sliced button mushrooms (abstract read; sample size not stated there). [10] Agaritine averaged 272 mg per kg fresh weight (range 165 to 457, 28 supermarket samples), but the abstract names Agaricus bitorquis and A. hortensis, not A. bisporus; a separate survey puts cultivated A. bisporus at roughly 200 to 500 mg per kg fresh weight. [8] [1] We found no open measured value for beta-glucan, total triterpenes or heavy metals in A. bisporus that we could read in full, so none is shown.
What the numbers do and do not mean.
- Values vary with strain, growing medium, harvest flush, storage and cooking. In one study ergothioneine and glutathione varied widely between mushroom species and were higher in cap than stem, and in A. bisporus higher from a third picking than a first. [14]
- A compound found in a mushroom does not show a health effect. Most of what is listed is lab chemistry; the human findings above are about eating the food.
- Vitamin D2 depends almost entirely on UV exposure. USDA lists ordinary and UV-exposed mushrooms as separate foods, and grilling the UV-exposed portabella left less D2 (13.1) than raw (28.4). [13]
- These are food values for a portion on a plate. They say nothing about extracts or powders, and a "standardised" supplement figure depends on the assay used.
- Foundation Foods and SR Legacy numbers for the same kind of mushroom can differ, so treat any single figure as one sample, not a fixed property.
Frequently asked questions
Are mushrooms good for you?
Button mushrooms are a food with some short-term trial findings, such as fullness and fasting glucose, but a systematic review rated the evidence on heart and metabolic health limited and the studies mostly poor quality. [4] [6]
Are cremini and portobello different from button mushrooms?
They are sold as different products. We did not read a source on how they relate, so check labels and use the food guide at mushroom nutrition for nutrients.
Is it safe to eat button mushrooms raw?
A laboratory study found agaritine, a suspected rodent carcinogen precursor, in raw cultivated mushrooms and found less after cooking. [8] We read no study showing harm to people from raw button mushrooms. Cooking lowers the compound, so that is the cautious choice.
Do mushrooms give you vitamin D?
Only if they were exposed to UV light; a scoping review found improved vitamin D status in humans for UV-exposed mushrooms. [3]
Is button mushroom the same as a mushroom supplement?
No. Eating the food is different from taking an extract or powder, and trial results do not transfer between them. See food portions vs supplement amounts.
More details: evidence, limits and cautions
The details behind this page: cautions, limits of the evidence and where sources disagree. Open any note to read it.
Safety first: eat them cooked, and never guess about wild mushrooms
Safety for specific groups
- Allergy: mushroom allergy exists, including spore-related asthma in people who work with cultivated mushrooms. [11] See mushroom allergy and food intolerance.
- Medicines: we read no source documenting an interaction between eating button mushrooms and a medicine. That is not proof of safety; ask a pharmacist and see how interactions work.
- Pregnancy, breastfeeding, children, liver and kidney disease, surgery: not described in the sources we read for button mushrooms as food. See pregnancy and breastfeeding.
- Storage and food safety: see storing mushrooms and food safety.
References
- Agaritine content of 53 Agaricus species collected from nature. Food Additives and Contaminants Part A, 2009. Read 2026-10-22.
- Global Biodiversity Information Facility (GBIF), species match for Agaricus bisporus, usage key 5243447. GBIF species page. Read 2026-10-22 through the GBIF species-match service.
- Blumfield M, et al. Examining the health effects and bioactive components in Agaricus bisporus mushrooms: a scoping review. Journal of Nutritional Biochemistry, 2020. Read 2026-10-22.
- Hess JM, et al. Impact of Agaricus bisporus mushroom consumption on satiety and food intake. Appetite, 2017. Read 2026-10-22.
- Uffelman CN, et al. Consuming Mushrooms When Adopting a Healthy Mediterranean-Style Dietary Pattern Does Not Influence Short-Term Changes of Most Cardiometabolic Disease Risk Factors. Journal of Nutrition, 2024. Read 2026-10-22.
- Uffelman CN, et al. An Assessment of Mushroom Consumption on Cardiometabolic Disease Risk Factors and Morbidities in Humans: A Systematic Review. Nutrients, 2023. Read 2026-10-22.
- Weigand-Heller AJ, et al. The bioavailability of ergothioneine from mushrooms (Agaricus bisporus) and the acute effects on antioxidant capacity and biomarkers of inflammation. Preventive Medicine, 2012. Read 2026-10-22.
- Schulzova V, et al. Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom. Food Additives and Contaminants, 2002. Read 2026-10-22.
- Agaritine does not mediate the mutagenicity of the edible mushroom Agaricus bisporus. Mutagenesis, 1991. Read 2026-10-22.
- Urbain P, et al. Impact on Vitamin D2, Vitamin D4 and Agaritine in Agaricus bisporus Mushrooms after Artificial and Natural Solar UV Light Exposure. Plant Foods for Human Nutrition, 2016. Read 2026-10-22.
- Baldassarre A, et al. Occupational asthma in a fruit and vegetables vendor. Medicina del Lavoro, 2016. Read 2026-10-22.
- Wikidata (CC0), compound "found in taxon" statements for Agaricus bisporus (Q227690), LOTUS initiative imports; checked item L-agaritine, Q2315302 and ChEBI 15336. Retrieved 2026-10-23.
- U.S. Department of Agriculture. FoodData Central bulk downloads (SR Legacy 2018; Foundation Foods 2025-12-18), FDC IDs 169251, 169376, 1999629, 168434, 168557, 2003601, 169255, 170143, 169243, 169377, 2003598. Public domain. Read 2026-10-23.
- Kalaras MD, et al. Mushrooms: A rich source of the antioxidants ergothioneine and glutathione. Food Chemistry, 2017. Abstract read 2026-10-23.